减水剂类型对赤泥—矿渣基地聚物注浆材料性能的影响及机理研究

针对赤泥等固体废弃物对环境危害性大且利用率低等问题,以碱激发赤泥-矿渣基地聚物注浆材料为 研究对象,研究了不同掺量的聚羧酸(PA)减水剂、醛酮缩合物(AKC)减水剂和萘系(N)减水剂对材料凝结时间、流动 性及强度等的影响,并通过 XRD、傅里叶红外光谱及 SEM 等设备对减水剂的作用机理进行研究。 结果表明:减水剂增 强了材料的流动性但降低了材料的剪切应力;N 和 PA 减水剂能缩短材料的凝结时间,但 AKC 减水剂会延长材料的凝 结时间;N 和 AKC 减水剂能提高材料的强度,但 PA 减水剂会降低材料的强度;N 减水剂对材料的综合性能提升效果 更加明显,其最优掺量为 0. 7%;减水剂对赤泥-矿渣基地聚物性能提升的作用机理主要是促进地聚合物凝胶的形成。 研究成果为拓展赤泥在工程上的使用途径和效率提供了理论指导。     

红心火龙果发酵液喷雾干燥工艺优化及红心火龙果籽油的研究

以红心火龙果发酵液作为研究对象,通过优化喷雾干燥工艺制备粉剂,最佳工艺条件为:20%麦芽糊精,进液量:10mL/min,进口温度为120℃,出口温度为65℃;得到的粉剂为紫红色粉末,益生菌含量达到108cfu/g以上,口感酸甜。将发酵后的火龙果籽进行提取,得到的火龙果籽油含有丰富的十六酸、亚油酸和油酸。     

Ternary type BaY2ZnO5: Eu3+ deep-red phosphor for possible latent fingerprint,security ink and WLED applications

Pc-WLEDs are considered to play a spectacular role in future generation light sources in view of their outstanding energy efficiency. In this regard, Eu³⁺ activated BaY₂ZnO₅ phosphor was prepared and investigated by XRD, PL and SEM analyses. Rietveld refinement analysis was carried out to confirm the structure of the synthesized phosphor. The prepared phosphor shows an intense red emission around 627 nm under excitation by near UV light. The ⁵D₀-⁷F₂ transition intensity of the prepared phosphor is three times higher compared to the commercial (Y,Gd)BO₃:Eu³⁺ red phosphor. The CIE colour coordinates of BaY₂ZnO₅:Eu³⁺ (9mol%) phosphor corresponds to be (0.6169, 0.3742) and it has a high 97.9 % colour purity. The obtained results reveal the utility of BaY₂ZnO₅:Eu³⁺ phosphor as an efficient red component in WLEDs, anti-counterfeiting and fingerprint detection applications.     

农药沉积利用率喷雾指示剂诱惑红的酶标仪测定方法

诱惑红是一种水溶性染料,近年来被用作农药沉积利用率测定的指示剂。诱惑红的检测方法为高效液相色谱法和分光光度法。高效液相色谱法需要专门的分析仪器,且价格昂贵,可见分光光度计法操作繁琐,试剂用量大,耗时长,均不适宜田间快速高效测定。笔者发展了诱惑红的酶标仪测定方法,简单高效,可批量检测多个样品,且准确度和精密度高,线性关系良好,514 nm检测波长下不受其他农药影响,并应用于玉米无人飞机喷雾场景下农药雾滴在玉米冠层的沉积利用率测定。     

基于层次分析法的叶用甜菜种质资源观赏性评价

根据叶用甜菜品种的观赏特性,运用层次分析法初步建立叶用甜菜品种观赏价值的评价模型,包含叶梗、叶片和整体感3个方面共11个评价因子。结果表明:叶梗是评价叶用甜菜观赏价值的核心要素;叶梗色、叶梗厚、叶丛型是重要因子,分别以红、粉红、粉白叶梗,叶梗厚度厚和直立型叶丛为优良性状。利用该评价模型对8个甜菜品种进行观赏价值综合评价,筛选出‘Clnx-blush2018'、'Clnx-fen2018’和‘荷兰必久'3个观赏价值高、适于市场推广叶品种。     

Astringency sub-qualities of red wines and the influence of wine–saliva aggregates

Astringency is a sensory attribute, related to the quality and mouthfeel of red wines. However, the origin of astringency sub-qualities, such as the typical drying astringency found in immature grapes, is still unknown. Astringency of red wines with similar tannin content but different astringency sub-qualities, from different harvest dates, is studied. Astringency was characterised in terms of friction coefficient, polyphenol content, sensory analysis and tannin/salivary–proteins aggregates characterisation. A different evolution during ripening was found for both Cabernet Sauvignon and Carménère, and tannin–protein aggregates showed differences in size, shape and surface. The velvety sub-quality appears to be related to aggregates with low precipitation, and with specific surface characteristics as roundness and Feret diameter. Results from this work propose an effect of aggregates on sensory perception and opens the possibility to explore their effect on oral lubrication.     

Impact of pre-treatment (soaking or germination) on nutrient and anti-nutrient contents,cooking time and acceptability of cooked red dry bean (Phaseolus vulgaris L.) and chickpea (Cicer arietinum L.) grown in Ethiopia

Pulses are processed in diverse ways prior to consumption. Soaking and germination are among the most common traditional, household-level food processing strategies. This study was carried out to determine the effects of soaking, germination, cooking and their combinations on the contents of selected nutrients and anti-nutrients of red dry bean and chickpea. In addition, the effects of pre-treatment on cooking time and the acceptability of dishes prepared from red dry bean and chickpea were determined. The nutrient compositions (zinc, iron and calcium) of most soaked-cooked and germinated-cooked red dry bean and chickpea samples were not significantly different than those of respective controls. However, soaking and germination pre-treatments significantly lowered the phytate and tannin contents of the red dry bean and chickpea samples, with a few exceptions, and overall, polyphenol contents were lower after soaking-cooking than after germination-cooking. Most scores for sensory attributes of bean-based and chickpea-based dishes prepared from soaked or germinated samples were not significantly different than those of the controls. For most red dry bean and chickpea samples, longer germination times yielded superior results in terms of reductions in cooking time, tannin content, and phytate:zinc and phytate:iron molar ratio.     

转底炉处理赤泥工艺技术

为了综合利用氧化铝冶炼产生的赤泥，探索在转底炉中直接还原赤泥、磨矿磁选获得高品位直接还原铁。通过实验室试验摸索了转底炉还原工艺参数，并在转底炉工业试验线进行了工业试验。实验室结果表明，赤泥还原后的直接还原铁(DRI)金属化率可达88.6%，磁选后的铁品位可达82.1%，磁选后的铁回收率可达88.9%。工业试验中，转底炉还原后，产品金属化率平均为69.2%，将还原后的DRI磁选获得高品位的DRI产品，磁选后DRI的铁品位为72.8%，磁选后铁回收率达到了85.2%,初步打通了在转底炉中还原赤泥、磁选的工艺路径。     

Effects of red beet extracts on protein and lipid oxidation,colour, microbial,sensory properties and storage stability of Turkish pastırma

Lipid oxidation and discoloration are two important problems in the storage of pastırma, a meat product. In this research, the usability of lyophilized red beet water extract (LRBWE) in cemen paste and its effects on the pastırma quality (especially colour, protein and lipid oxidation, microbial and sensory properties) were investigated during storage. Two trials were conducted; in trial 1, LRBWE was obtained, its various properties were designated and effects on the cemen paste of these extracts (0.0%, 0.4%, 0.6%, 0.8% 1.0% and 1.2%) were determined. In trial 2, pastırma with cemen paste containing 0.8%, 1.0% and 1.2% LRBWE were produced and stored at 4 ± 1 °C for 150 days. The LRBWE did not influence protein oxidation of pastırma, whereas increasing LRBWE level led to a decrease in lipid oxidation (P < 0.01), and an increase in redness (a1) value (P < 0.01) and sensory properties (P < 0.01) of sliced pastırma compared with control pastırma. These results revealed that the addition of 1.0% or 1.2% LRBWE to cemen paste was effective to improve the colour stability, lipid oxidation, microbial and sensory quality of pastırma during storage.     

纳米红磷的制备及其光降解性能的研究

采用水热-研磨的方法处理商业红磷(C-RP)获得纳米级RP光催化剂。选择罗丹明B(RhB)考察该催化剂的光催化活性。研究结果表明C-RP经水热后选择研磨处理,其光催化活性显著提高。当研磨2h时,光催化剂体现出最高的光催化活性,其光降解速率常数是3.16×10^-2 min^-1,是C-RP的8.25倍。系列表征结果表明C-RP水热-研磨处理后提高其光催化活性的主要原因是:粒径变小,具有更多的活性位点,提高光生电子和空穴的迁移和分离。另外,通过捕获剂实验,最终确定在光降解反应过程中起主要作用的是光生空穴(h^+)和超氧基自由基(O2^·-)。